Bánh Cuốn is one of those dishes that rewards patience and attention to detail. This recipe captures the authentic flavors that make this dish a Vietnamese staple.

Bánh cuốn is Vietnamese comfort food at its most delicate — whisper-thin steamed rice sheets wrapped around a savory filling of ground pork and wood ear mushrooms. The rice rolls are silky and tender, almost translucent, with a subtle chew that gives way to the earthy, umami-rich filling. Dipped in tangy-sweet nuoc cham and piled high with fresh herbs, cucumber, and cha lua, every bite is a study in contrasts: soft and crunchy, mild and punchy, warm and cool.

Ingredients

    Batter

    • 1 cup rice flour
    • 1 cup tapioca flour
    • 4 cups room temperature water
    • 1 tbsp vegetable oil
    • 1 tsp salt

    Filling

    • ½ cup wood ear mushrooms, dried
    • 1 lb ground pork
    • 2 tsp fish sauce
    • 1 tsp sugar
    • 1 tsp pepper
    • ½ yellow onion, minced

    Scallion oil and toppings

    • ½ cup vegetable oil
    • 3 stalks green onions, minced
    • 1 cha lua (Vietnamese pork roll), thinly sliced
    • 2 cucumbers, thinly sliced
    • 1 tbsp fried shallots
    • 12 mint leaves
    • Vietnamese dipping sauce (nuoc cham)

    Instructions

    1

    Make the batter

    Combine rice flour, tapioca flour, room temperature water, vegetable oil, and salt in a large bowl. Mix well and let it rest for 30 minutes.

    2

    Prepare mushrooms

    While the batter rests, soak the wood ear mushrooms in a bowl of water for 20 minutes. Once done, wring out as much water as possible. Coarsely chop into small pieces.

    3

    Marinate pork

    Combine the pork, fish sauce, sugar, and pepper. Marinate for 10 minutes.

    4

    Make the filling

    In a large pan, heat 1 tbsp vegetable oil over medium-high heat. Add the onions and cook for 30 seconds. Add the ground pork and wood ear mushrooms and cook until well done (about 2-3 minutes). Set aside.

    5

    Adjust batter

    After 30 minutes, the water will have separated from the rice flour mixture. Pour out the top layer of water into a measuring cup. Note the amount and discard. Fill the measuring cup with the same amount of fresh water and pour back into the batter. Mix and set aside.

    6

    Cook the rice skins

    Heat an 8-inch nonstick pan over low heat. Spoon ⅛ cup of batter into a thin layer covering the bottom. Cover with a lid and cook for 1-2 minutes. The skin should be thin and transparent.

    7

    Release the skin

    Flip the pan upside down onto a flat surface so the skin comes out in one piece. Let cool for ~10 seconds.

    8

    Fill and roll

    Add 1 tablespoon of filling to the skin and roll it up like an egg roll. Repeat until all batter is used.

    9

    Make scallion oil

    Heat ½ cup vegetable oil over medium-high heat until sizzling (1-2 minutes). Pour hot oil over minced green onions in a small bowl.

    10

    Serve

    Arrange banh cuon on a plate. Spoon scallion oil over the top. Add cha lua, mint, fried shallots, and cucumbers. Drizzle nuoc cham over everything and enjoy.